Food and Travel Magazine | Braised cod with herb vinaigrette, toasted…

Ingredients

• 4tbsp olive oil
• 4 thick skin-on cod fillets
• 250ml chicken or vegetable stock
• 1 head of broccoli, broken into florets
• 12 Brussels sprouts, quartered
• 2 garlic cloves, crushed
• 100g fresh or vacuum-packed chestnuts, finely chopped
• ¼ bunch of tarragon, leaves picked and finely sliced
• ¼ bunch of parsley, leaves picked and finely sliced
• 2tbsp capers, chopped
• ½ red onion, finely chopped
• 4tbsp white wine vinegar
• 150ml extra virgin olive oil
• 1 green chilli, deseeded and finely chopped